logo
Food Advertisements by

STRAWBERRY TART

0 0
STRAWBERRY TART

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 sweet shortcrust pastry tart shell
6 punnets strawberries
6 large eggs
350 grams Caster Sugar
300 millilitres Cream
  • Serves 0
  • Medium

Ingredients

Directions

Share

The light texture of the homemade tart shell and the natural sweetness of the strawberries, make this tart an obvious choice after a dinner of heavy meats and rich sauces. If however you’re following a not so rich meal it can be made a little more indulgent by adding some whipped or double cream on the side. This recipe uses an incredible amount of strawberries and as such I wouldn’t recommend making it outside of berry season as it can get expensive.

Note: You will need a juicer for this recipe.

  1. Preheat oven to 160 degrees (320 fahrenheit)
  2. Wash and juice all the strawberries.
  3. Allow the juice to stand for 15 minutes, the juice will settle to the bottom and the frothy foam will rise to the top.
  4. Without stirring the juice, scoop all the foam from the top and put aside.
  5. Place the juice in a saucepan over medium heat and reduce by half and remove from heat, (the reduced juice should yield approx 160 mls).
  6. Break the eggs into a large mixing bowl and stir in the sugar until dissolved.
  7. Add the cream and stir, then the reduced strawberry juice and stir again until combined.
  8. Pour into the par baked tart shell and bake for 50 minutes, rotating in oven every 15 minutes to ensure even cooking.
  9. Remove the tart from the oven and place in fridge to set.
  10. Tart can be either glazed or simply dusted with icing sugar.

Note: The excess foam from the juice can be used to make a nice granita or fruit-sicles for the kids.

  1. For the granita; dissolve some powdered sugar and a favourite liqueur into the froth.
  2. Freeze in a large shallow container and mix with a fork every 20 minutes until frozen and slushy.
  3. For the kids; obviously leave out the liqueur and simply freeze in moulds with ice cream sticks.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
ZARZUELA RECIPE BY CHEF PAUL HEGEMAN
next
PERSIAN FETTA AND CAPER STUFFED ZUCCHINI FLOWERS
previous
ZARZUELA RECIPE BY CHEF PAUL HEGEMAN
next
PERSIAN FETTA AND CAPER STUFFED ZUCCHINI FLOWERS

Add Your Comment